Elongational properties and proofing behaviour of wheat flour dough

Journal of Food Engineering

Volumn 168, Issue , 2016, Pages 129-136

  Turbin Orger, A ^a   Shehzad, A ^a   Chaunier, L ^a   Chiron, H ^a   Della Valle, G ^a  

^a INRA   (France)

Author keywords

Elongational viscosity; Fermentation; Gluten; Porosity; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; FERMENTATION; MIXING; POROSITY; STRAIN HARDENING; VISCOSITY;

CONSTANT COMPOSITION; ELONGATIONAL VISCOSITY; GAS PRODUCTIONS; GLUTEN; MIXING CONDITIONS; NEGATIVE CORRELATION; POSITIVE CORRELATIONS; WHEAT-FLOUR DOUGH;

STRAIN RATE;

EID: 84938384259     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.07.029     Document Type: Article

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